A heavenly combination of Mango and Jackfruit, one of the tastiest Bihari pickles. Raw Green Mangoes, and Jackfruit cut into small pieces, and blended in rich spices & mustard oil. The right balance of spicy and tangy.
The pickle has a unique taste that develops due to the two very different fruits used in it, mango and jackfruit. The mango juice seeps into the Kathal pieces giving it a flavour and softening it, unlike any other pickle you’ll ever taste.
Ingredients used in this Bihari Aam Kathal Ka Achar
Include Raw Mango, Jackfruit, Mustard Oil, Turmeric, Red Chilli Powder, Coriander Powder, Cumin, Nigella Seeds, Carom Seeds, Fenugreek, Fennel Seeds, Yellow Mustard, Black Mustard, Asafoetida, Black Salt, Salt.
RECIPE: How is the pickle prepared?
We source both the fruits from farms locally in Pandasarai, near Darbhanga. Raw, green Maldo mangoes are preferred due to their think skin. Desi variety of Kathal is used, when the fruit is between 2-3 KG in size.
The pickling process starts with the raw fruits being cleaned, cut into small pieces, and left in the sun to dry for a couple of hours. As the mango’s natural tanginess helps with softening the kathal pieces, we don’t steam the jackfruit.
Once both the fruits are ready, they are put together in small batches and turmeric & salt is added to marinate the pickle overnight.
After 12-24 hours in the turmeric and salt mix, the fruits are ready for pickling. Spices, and mustard oil are added, and everything is mixed well.
This batch is now dried in the sun for 10-15 days till it takes to soften the jackfruit and mango pieces. The pickle is yellow & green in color, and takes darker shades as it matures.
Mango-Jackfruit is a speciality of Mithila region as both fruits grow locally, and are available during pre & during Monsoon. This pickle has small mango pieces, and chunks of Kathal blended together to bring out a delicious flavour with every bit 😊
